Salt Codfish Balls

Ingredients

• one pound nice white salt codfish
• eight potatoes
• three tablespoons good butter
• one cup rich sweet cream
• one egg
• some Worcestershire sauce
• onion to taste
• pepper to taste
• salt to taste
• toasted corn flakes

Method

1. 1

   Soak codfish for 6-8 hours, boil, and cool.

2. 2

   Mash potatoes and mix with butter, cream, Worcestershire sauce, onion, pepper, salt, and egg.

3. 3

   Add fish, form into balls, dip in egg and corn flakes, and fry in deep fat.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 135. The excerpt below is the record exactly as published.

Salt Codfish Balls ( Boulettes de Morue salee ) a la Europeenne Take one pound nice white salt codfish and soak for six to eight hours; then put in cold water on stove; let come to a boil; skim; let cook for about ten minutes. Leave in the water until cold enough to handle. Squeeze it; rub so that it gets very fluffy and fine. In the meantime, cook eight potatoes; put through a potato ricer and mash fine; add to the potatoes three tablespoons good butter, one cup rich sweet cream, some Worcestershire sauce, onion, pepper and salt to taste, one egg. Then add the fish; work it nice and smooth; roll it up in balls; dip in eggs then in toasted corn flakes

Cook this with the app: pantry check, scaling, and the assistant.